You will need
- cabbage – 2 kg;
- carrots – 2 PCs;
- boiling water – 800 ml;
- sugar – 1 tbsp;
- salt – 1 tbsp
- cabbage - 2 kg;
- carrots - 2 kg;
- salt - 1 tbsp;
- sugar - 2 tbsp;
- vegetable oil – ½ Cup;
- vinegar – ½ Cup;
- water – 2 cups.
First sposobnost and carrots cut into thin strips and mix thoroughly. Mash and grind the vegetables to give the juice, you don't need. In addition, be sure to shred the carrots and not grate.
Put all in a glass jar and cover with brine. For its preparation in a saucepan, pour cold water, add salt, sugar, stir and place on low heat. Bring to the boil and remove from heat. The brine should completely cover the cabbage. If it is not enough, make a second batch.
A jar of vegetables put on a deep plate, as in the process of its preparation from the jar will flow out the brine. Leave at room temperature for 2-3 days.
After about a day will start the fermentation process, through which will stand out gas. Periodically prodavlivaet cabbage with a fork or spoon until then, until you begin to stand out gas bubbles. It is important to the fermentation process proceeded correctly.
After 2-3 days put a jar of cabbage in the fridge, and one day she will be ready to eat.
A distinctive feature of this recipe is that it is possible to cook as much cabbage as you need.
The second sposobnost finely chop by hand or using a food processor.
Carrots wash, peel and chop fine julienne.
Mix cabbage and carrot in a saucepan. If desired, add the cranberries.
Make a marinade. Water, salt, sugar and oil mix and put on fire. Bring to the boil and add the vinegar, stir, remove from heat and pour the prepared marinade to the pan with the cabbage and carrots.
For the cabbage , place a lid slightly smaller diameter pots. On top place a weight (rock or brick).
A day later, the sauerkraut will be ready. Lay it on the banks and put in the fridge.